This high-protein, low-carb risotto uses cauliflower rice instead of the typical arborio, but it's delicious just the same. Since frozen cauliflower rice doesn't require much in the way of cooking, this "risotto" is also much faster to make and less stirring-intensive than the traditional version. For a creamy, higher-fat version, add a little parmesan and heavy cream just before adding the arrowroot powder.
Heat the oil in a pan over medium-high heat. Cook the ground turkey for eight to 10 minutes or until cooked through. Drain and transfer to a bowl.
In the same pan, add the carrot and mushrooms. Cook for about five minutes.
Stir in the cauliflower rice, broth, apple cider vinegar, salt and pepper. Lower the heat to a gentle simmer and cook until the carrot is soft and broth is absorbed, about six to 10 minutes.
In a small bowl, stir the arrowroot powder with a bit of water until dissolved. Stir the slurry and turkey into the risotto to incorporate.
Add more salt and pepper, if needed. Divide into bowls and enjoy!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
